Characterizing the functional properties of a protein isolate from jackfruit seeds

Researchers from the Autonomous University of Nayarit in Mexico have found that jackfruit seed contains a potential raw material for creating a protein isolate when exposed to ultrasound treatment. In their report, which appeared in CyTA – Journal of Food, the team looked at the process of making a protein isolate from jackfruit seeds and identifies its functional and physicochemical properties.

To determine its functional components, the researchers used both an alkaline solution and isoelectric precipitation to fractionate, characterize, and extract the proteins.

This was followed by an ultrasound treatment to prepare and determine the physical and chemical properties of the isolate.

Based on the tests, the protein had the following properties:

Water absorption capacity — 952.1 g/kg (dry basis), 6.42 mL of water per gram of protein

Oil absorption capacity — 6.07 mL of oil per g of protein

Least gelation concentration — 9 percent at pH 6

Greatest protein solubility — 94.4 percent

Emulsifying activity — 127 percent

Emulsion stability — 127 percent

Foaming capacity — 254 percent

Stability — 164 percent

From these results, the researchers concluded that the protein isolate derived from jackfruit seeds could be used as a novel protein source.